I never really liked eggs until I was pregnant with Amelia, about 6 years ago. Ever since then, I’ve eaten them everyday! I love a good fried egg over a creamy piece of avocado toast. The combination is *chef’s kiss*!
But sometimes, I want something a bit different. So today, I decided to mash them into an egg salad and top them with some fun toppings like peppers, pickled cucumbers, feta fresh herbs… and of course, avocado. They are all unique and different in their own way and I just love them!
I didn’t have any fancy bread today, but that’s ok – any bread will do! This egg salad tastes great on just about anything!
What’s your favorite way to eat egg salad? Let me know in the comments below!
Egg Salad & Avocado Toasts
- 6 eggs, hard boiled
- 1/3 cup light mayonnaise
- 1 tablespoon yellow mustard
- Kosher salt and freshly ground pepper, to taste
- Bread slices, any kind
- Add eggs to a large pot of salted boiling water until hard boiled, about 10 minutes. Remove and immediately put in bowl of ice water until cooled. Once cooled, peel and smoosh the eggs into a medium bowl. Add in mayo, mustard, and seasoning and mix until eggs are evenly coated.
- Serve over avocado on toasted bread (or enjoy on its own)!